| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Crowd pleas, Salads and |
50 |
Servings |
INGREDIENTS
| 9 |
lb |
Salad greens; see Directions |
| 7 |
c |
Croutons |
| 6 |
c |
Carrots; grated |
| 3 |
c |
Red onion; diced |
| 3 |
c |
Green pepper; chopped |
| 6 |
c |
Tomatoes; diced |
INSTRUCTIONS
Coarsley chop the salad greens (any combinations of endive, escarole, head
and leaf lettuce, spinach, cabbage, chicory, or dandelion greens). 9 lbs of
greens will make about 50 1-cup servings. Put other toppings in bowls. Use
whatever vegetables are in season. 6 cups of prepared vegetable will yield
about 50 2-Tbsp servings. Cheese, chickpeas, chopped ham, or chopped eggs
can be added for protein.
Recipe by: Living More With Less by Doris Janzen Longacre
Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan
12, 1998
A Message from our Provider:
“Jesus is my Lifeguard!”